-
1
Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
-
2
Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
-
3
Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through.
-
4
Boil rice while chicken is simmering, drain rice.
-
5
Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
-
6
To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
-
7
Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock.
-
8
The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
-
9
15g dried kelp (konbu).
-
10
4 1/4 cups cold water
-
11
15g large smoked dried bonito flakes (katsuobushi).
-
12
Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes.
-
13
Strain dashi through a muslin-lined sieve into another pan.
